Pineapple Cookies

3 doz. cookies 20 min. (prep) + 12 min. (cook)

This recipe is courtesy of my mom, Kelly Burnett. It’s a family favorite—particularly around Christmas. Here are three tips from my mom for making perfect cookies every time:

  1. Hand mix everything. Using a mixer produces overworked dough and flat cookies.
  2. Don’t use melted butter. Let the butter come to room temperature naturally or microwave for just a few seconds at a time until soft.
  3. Line the cookie sheets with parchment paper.

Ingredients

For Dough

  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 stick butter (room temperature)
  • pinch of salt
  • 1 egg
  • 1 8 oz. can of crushed pineapple
  • 2 c. flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. vanilla

For Icing

  • powdered sugar
  • pineapple juice
  • melted butter

Directions

Baking Cookies

  1. Cream together the first 4 ingredients: brown sugar, granulated sugar, butter, and salt. Use a pastry blender or a large fork for best results.
  2. Add the remaining dough ingredients—add the flour one cup at a time to make mixing easier—and mix well with a wooden spoon.
  3. Drop by rounded teaspoonfuls on a cookie sheet lined with parchment paper.
  4. Bake at 350°F for 12 minutes.
  5. Let the cookies cool on the baking sheet for 1-2 minutes, and then transfer to a cooling rack to cool completely before icing.

Icing Cookies

  1. Measure out 1 cup or more of powdered sugar into a small bowl.
  2. Slowly add pineapple juice and melted butter in small amounts until icing is desired smoothness and consistency.
  3. Ice cookies once they have cooled completely.